Fresh Herbs Quotes

the rich meadow-grass seemed that morning of a freshness and a greenness unsurpassable. Never had they noticed the roses so vivid, the willow-herb so riotous, the meadow-sweet so odorous and pervading.

Kira closed her eyes, thought, and said them aloud. "Madder for red. Bedstraw for red too, just the roots. Tops of tansy for yellow, and greenwood for yellow too. And yarrow: yellow and gold. Dark hollyhocks, just the petals, for mauve...." "Broom sedge," she added, still remembering. "Goldy yellows and browns. And Saint Johnswort for browns too, but it'll stain my hands. "And bronze fennel--leaves and flowers; use them fresh--and you can eat it too. Chamomile for tea and for green hues.

Go get something to eat.” He glanced at Featherwhisker. “You may as well go, too, and while you’re at the fresh-kill pile, you can bring me back a morsel to eat. I’ve had a busy morning.” Bluefur glanced around at the clearing. It was scattered with herbs lying amid fallen leaves, and a patch of grass was flattened in one corner where the sun pooled. It was the exact shape of a plump medicine cat. Busy? Huh.

Around him, the room was redolent of the unknown herb he’d found, green and fresh and yet somehow familiar, like something he hadn’t known he had liked until it had appeared, suddenly and unexpectedly, in his life.

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff

Hummus is quick and easy to make. Puree canned garbanzo beans with chopped garlic and olive oil. Bean salads are fast to make. Toss different varieties together for a colorful salad with some fresh herbs and olive oil. Baked beans count, too! Buy or make them without too much

She picked up salted butter, thick Greek yoghurt, and cream. The menu was not modest. Her basket was already heavy with Charlotte potatoes, fresh herbs, and a Duchy chicken. It was too hot for a roast chicken, but Piglet had once heard Nigella say something about a house only being home once a chicken was in the oven. And anyway, there would be salads: one chopped and scattered with feta and sumac, another leafy with soft herbs. New potatoes, boiled and dotted with a bright salsa verde. Bread and two types of butter: confit and Parmesan and black pepper.

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

Young John was some time absent, and, when he came back, showed that he had been outside by bringing with him fresh butter in a cabbage leaf, some thin slices of boiled ham in another cabbage leaf, and a little basket of water-cresses and salad herbs. When these were arranged upon the table to his satisfaction, they sat down to tea.

Be gentle with yourself, my white one. Come with me tomorrow through the forest; we will gather black mushrooms and herbs that, crushed against the fingers, give a magic smell. You will feel the sun on your hair and the rich earth beneath your feet, and the fresh winds scented with the spice of snow from the hidden places on Eld Mountain. Be patient, as you must always be patient with new pale seeds buried in the dark ground. When you are stronger, you can begin to think again. But now is the time to feel.

Cooking is an art to me. A clean kitchen is my canvas. Fresh fruits, vegetables, herbs, spices, grains & meats are my paints. And my hands are my brushes.

Madame Altamont was leaving for a holiday. With her characteristic concern for propriety and orderliness, she emptied her refrigerator and gave the left-overs to the concierge: two ounces of butter, a pound of fresh green beans, two lemons, half a pot of redcurrant jam, a dab of fresh cream, a few cherries, a port of milk, a few bits of cheese, various herbs, and three Bulgarian-flavour yoghurts.

…the matter was new to me, and I had no material for its treatment. But I got books, read up the facts, laboriously constructed a skeleton out of the dry bones of the real, and then clothed them, and tried to breathe into them life, and in this last aim I had pleasure. With me it was a difficult and anxious time till my facts were found, selected, and properly pointed; nor could I rest from research and effort till I was satisfied of correct anatomy; the strength of my inward repugnance to the idea of flaw or falsity sometimes enabled me to shun egregious blunders; but the knowledge was not there in my head, ready and mellow; it had not been down in Spring, grown in Summer, harvested in Autumn, and garnered through Winter; whatever I wanted I must go out and gather fresh; glean of wild herbs my lap full, and shred them green into the pot.

Roses climbed the shed, entwined with dark purple clematis, leaves as glossy as satin. There were no thorns. Patience's cupboard was overflowing with remedies, and the little barn was often crowded with seekers. The half acre of meadow was wild with cosmos and lupine, coreopsis, and sweet William. Basil, thyme, coriander, and broad leaf parsley grew in billowing clouds of green; the smell so fresh your mouth watered and you began to plan the next meal. Cucumbers spilled out of the raised beds, fighting for space with the peas and beans, lettuce, tomatoes, and bright yellow peppers. The cart was righted out by the road and was soon bowed under glass jars and tin pails of sunflowers, zinnias, dahlias, and salvia. Pears, apples, and out-of-season apricots sat in balsa wood baskets in the shade, and watermelons, some with pink flesh, some with yellow, all sweet and seedless, lined the willow fence.

The square pizza at Di Fara is a complex, multi-step thing: a 1/2-inch-thick crust pressed out into a pan, topped with a long-simmered San Marzano tomato sauce, slices of fresh mozzarella cut from a fist-sized ball, slices of aged mozzarella, grated Parmigiano-Reggiano or Grana Padano that he feeds through a hand-cranked grater as he goes, plenty of olive oil poured from a copper jug, and fresh herbs snipped with scissors. It’s sort of like focaccia—focaccia that oozes so much cheese and tomato that you need a knife, a fork, and three napkins to eat it.

The sideboard would be laden with broiled chops, eggs, rashers of bacon and ham, potatoes hashed with herbs and fried in butter, bread puddings each in its own puddle of sauce, a platter of crisp radishes and pickles on ice, dishes of stewed fruit from the orchard topped with fresh cream-

July" The figs we ate wrapped in bacon. The gelato we consumed greedily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it just to watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melted on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying, No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.

have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb — say, rosemary and thyme — into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate — you know, the stuff you made with your blender and then put in your new squeeze bottle? — sprinkle with chiffonaded parsley, garnish with basil top . . . See?

Beef consommé or purée of spring vegetables," she read aloud. "I suppose I'll have the consommé." "You'd choose weak broth over spring vegetables?" "I've never had much of an appetite." "No, just listen: the cook sends for a basket of ripe vegetables from the kitchen gardens- leeks, carrots, young potatoes, vegetable marrow, tomatoes- and simmers them with fresh herbs. When it's all soft, she purées the mixture until it's like silk, and finishes it with heavy cream. It's brought to the table in an earthenware dish and ladled over croutons fried in butter. You can taste the entire garden in every spoonful.

Example: here's a very popular dish I used to serve at a highly regarded two-star joint in New York. I got thirty-two bucks an order for it and could barely keep enough in stock, people liked it so much. Take one fish — a red snapper, striped bass, or dorade — have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb — say, rosemary and thyme — into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven.

Your life seems simple,' Lancelot said. Leo Sen said, 'My life is beautiful.' Lancelot saw that it was. He was enough of a lover of forms to understand the allure of such a strict life, how much internal wildness it could release. Leo waking to dawn over the cold seabird ocean, the fresh berries and goat-milk yogurt for breakfast, the tisanes of his own herbs, blue crabs in the black tide pools, going to bed with the whipping winds and rhythm of waves against hard rock. Lettuce shoots glowing in the south-facing windows. The celibacy, the temperate, moderate life that Leo lived, at least on the outside, in his state of constant cold. And the feverish musical life within.

It was little trouble to boil up mutton and water and mash in some leeks, garlic, and green herbs, then leave it to bubble away in its own good time. The elementary pattern these Mesopotamian recipes took was: prepare water, add fat and salt to taste; add meat, leeks, and garlic; cook in the pot; maybe add fresh coriander or mint; and serve.

I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.

My thoughts swerve back to swans' eggs. Such splendid things---their whites are purer, more translucent than those of any other egg. Perhaps their boiled yolks might be mixed with firm fresh butter, essence of anchovies, minced herbs, even a chopped shallot. And then returned to their hardboiled whites in softly beaten mounds. A swan's egg en salade, I think, smiling.

Let me say what sorcery is not: it is not divine power, which comes with a thought and a blink. It must be made and worked, planned and searched out, dug up, dried, chopped and ground, cooked, spoken over, and sung. Even after all that, it can fail, as gods do not. If my herbs are not fresh enough, if my attention falters, if my will is weak, the draughts go stale and rancid in my hands.

Trailing veils of steam, Grandma came and went and came again with covered dishes from kitchen to table while the assembled company waited in silence. No one lifted lids to peer in at the hidden victuals. At last Grandma sat down, Grandpa said grace, and immediately thereafter the silverware flew up like a plague of locusts on the air. When everyone's mouths were absolutely crammed full of miracles, Grandmother sat back and said, "Well, how do you like it?" And the relatives, including Aunt Rose, and the boarders, their teeth deliciously mortared together at this moment, faced a terrible dilemma. Speak and break the spell, or continue allowing this honey-syrup food of the gods to dissolve and melt away to glory in their mouths? They looked as if they might laugh or cry at the cruel dilemma. They looked as if they might sit there forever, untouched by fire or earthquake, or shooting in the street, a massacre of innocents in the yard, overwhelmed with effluviums and promises of immortality. All villains were innocent in this moment of tender herbs, sweet celeries, luscious roots. The eye sped over a snow field where lay fricassees, salmagundis, gumbos, freshly invented succotashes, chowders, ragouts.

I followed the chef to the circular herb garden with relief. Here were familiar plants with gentle smells: thyme, dill, mint, basil, and others equally benign. He asked me to identify the ones I knew and gave me a brief dissertation on their uses: Dill was good with fish, thyme complemented veal, mint went well with fruit, and basil was perfect for the dreaded love apples. He plucked two large mint leaves with purplish undersides, placed one on his tongue, and gave me the other. We came to rest on a curved stone bench in the middle of the garden, and we sat there sucking on fresh mint, him enjoying the breeze, and me awaiting the judgement that must be coming. He continued his lecture on herbs. He talked about the subtlety of bay laurel, the many varieties of thyme, and the use of edible flowers as garnishes.

Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer. Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares. Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.

The woman closed her eyes. Tamsin kept her gaze steady on the woman’s face. The palm of her hand grew warm. The woman’s love ran up Tamsin’s arm and into her bloodstream. The room began to brighten—the greens of her freshly gathered herbs were bright and waxy; their sharp scents wafted through the afternoon air, tickling the inside of her nose. Tamsin’s spirits rose as she reveled in the warmth spreading through her body, into her bones.

You must be hungry,” Goosefeather went on. “Go get something to eat.” He glanced at Featherwhisker. “You may as well go, too, and while you’re at the fresh-kill pile, you can bring me back a morsel to eat. I’ve had a busy morning.” Bluefur glanced around at the clearing. It was scattered with herbs lying amid fallen leaves, and a patch of grass was flattened in one corner where the sun pooled. It was the exact shape of a plump medicine cat. Busy? Huh.

They were still singing when the doorbell chimed... but as he was standing, Jude put his hand on his wrist, and they remained there, Jude sitting, he standing, until they had sung the last words of the song, and only after they had finished did he go to answer the door. Around him, the room was redolent of the unknown herb he'd found, green and fresh and yet somehow familiar, like something he hadn't known he had liked until it had appeared, suddenly and unexpectedly, in his life.

I shared my love of books with Benny, but Aunt Yolanda opened my eyes to the world of food as art, cooking without cans. She introduced me to the magic of spices, the exotic perfume of fresh herbs crushed between fingers. Younger than my mother, she was rounded in just the right spots, from her love of good food, and when we talked she looked right at me and listened, nodding and laughing loudly when I'd tell jokes, holding my hand when we'd walk, as if we were best friends or sisters. She liked Anne and Christine, too, but I could tell I was her favorite. She took me with her on shopping trips, to the fish market near the waterfront and the farm stands out west. Sometimes she'd journey to the Asian grocers in Northeast Portland or the hippie vegetarian markets on Hawthorne to find something special. We'd come home laden with ingredients that I knew my mother had never heard of, and the resulting feasts would fill me with a yearning to go to different places, to try new things.

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

Marjan's heart quickened as she browned the ground meat and onions together over the low, dancing flame. The satisfied pan hissed as she introduced dried versions of her precious herbs, the only sort she had been able to buy at such late notice. Even in Iran, there had been times when Marjan had had to resort to cooking 'dolmeh' with dried herbs. By soaking them overnight, she had discovered, they worked almost as well as their fresher relatives. Using her entire torso, Marjan mixed the herbs with the cooked rice, fresh lime juice, salt and pepper.

My mom's Busy Day Cake," Nellie said, lifting the carrier slightly. "With lemon frosting and some violets from the garden I sugared." Her mother had often made the cake for social gatherings, telling Nellie everyone appreciated a simple cake. "It's only when you try to get too fancy do you find trouble," Elsie was fond of saying, letting Nellie lick the buttercream icing from the beaters as she did. Some might consider sugaring flowers "too fancy," but not Elsie Swann- every cake she made carried some sort of beautiful flower or herb from her garden, whether it was candied rose petals or pansies, or fresh mint or lavender sugar. Elsie, a firm believer in the language of flowers, spent much time carefully matching her gifted blooms and plants to their recipients. Gardenia revealed a secret love; white hyacinth, a good choice for those who needed prayers; peony celebrated a happy marriage and home; chamomile provided patience; and a vibrant bunch of fresh basil brought with it good wishes. Violets showcased admiration- something Nellie did not have for the exhausting Kitty Goldman but certainly did for the simple deliciousness of her mother's Busy Day Cake.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!

What is this food in my head, anyway? Let’s see...it’s green and good for you and so delicious. It’s prepared by angels with love. The minute you bite into it, it’s savory, chewy, nourishing, and whole- some. You feel instantly revitalized. A small, tiny amount, just a few bites, rejuvenates every cell, deepens your breath, clears your mind, heals your wounds, and mends your heart. It’s made from joyous plants that voluntarily separate themselves from their stalks, laying themselves at the feet of the approaching gardener who gathers them. They eagerly offer their vital energies to nourish living spirits. The angels in their chef hats, singing mantras, cook it tenderly to retain all the benefits of the generous plants. It’s barely sweet, barely salty, and contains all the freshness of spring herbs, summer fruit, spreading leaves, and burgeoning seeds. It comes premade in bags or boxes...you just open it up, sit down, and enjoy. It’s a full meal, enough maybe for a whole day, maybe for a week, maybe for your family, maybe for your friends and neighbors. It multiplies like loaves and fishes, in little biodegradable containers that vaporize instantly the moment you finish them, without any greenhouse emissions. Nothing to clean up!

Then, whether Aragorn had indeed some forgotten power of Westernesse, or whether it was but his words of the Lady Éowyn that wrought on them, as the sweet influence of the herb stole about the chamber it seemed to those who stood by that a keen wind blew through the window, and it bore no scent, but was an air wholly fresh and clean and young, as if it had not before been breathed by any living thing and came new-made from snowy mountains high beneath a dome of stars, or from shores of silver far away washed by seas of foam. 'Awake, Éowyn, Lady of Rohan!' said Aragorn again, and he took her right hand in his and felt it warm with life returning.

It starts with chicken thigh meat cut into big, thick chunks. They're then set to marinate for the morning in a Nikumi- Original Marinade featuring soy sauce and cayenne pepper. "Breading done." "Thanks!" "Man, the smell of this chicken deep-frying is so good, it's making me hungry!" "Is it done yet? I wanna eat!" After the chicken breast has been fried not once but twice... ... it, along with lettuce leaves and other leafy herbs... ... is all wrapped up in our special, freshly cooked wrap! Some of our "Secret Chili Sauce" (which has a dash of Thai Nam Pla in it for flavor)... ... and a sprinkling of fresh cracked black pepper top it all off!

He gave Jude the bunch of herbs, which he was still holding, and Jude thanked him, pinching its little purple flowers between his fingers to release its perfume. 'I think it's a kind of perilla,' he said, and held his fingers up for Willem to smell. 'Nice,' he said, and they smiled at each other. And so Jude began, and he followed, and he made it through without going sharp. And at the end of the song, just after the last note, Jude immediately began singing the next song on the list, 'For Unto Us a Child Is Born,' and after that, 'Good King Wenceslas,' and again and again, Willem followed. His voice wasn't as full as Jude's, but he could tell in those moments that it was good enough, that it was maybe better than good enough: he could tell it sounded better with Jude's, and he closed his eyes and let himself appreciate it. They were still singing when the doorbell chimed with their breakfast, but as he was standing, Jude put his hand on his wrist, and they remained there, Jude sitting, he standing, until they had sung the last words of the song, and only after they had finished did he go to answer the door. Around him, the room was redolent of the unknown herb he'd found, green and fresh and yet somehow familiar, like something he hadn't known he had liked until it had appeared, suddenly and unexpectedly, in his life.

Lemon and... blueberries, right? No, hold on- blackberries, I think. And... lavender? Lavender, for... excitement? I think there's an old saying that lavender is good for something like that." That sounded familiar. "Just a second." I took the book out of my backpack and flipped through the beginning again. "This isn't in alphabetical order, or any kind of order at all. Oh, here it is. Lavender brings luck and adventure for those who choose to embrace it," I said. "You were right." "What book is that?" asked Vik. "It looks ancient." "I just found it. It's got all these drawings and descriptions of herbs and spices." "Cool! Can I take a look?" I handed him the book, and he spent the next few minutes leafing through it, but then returned to eating the cupcake. "I love this. It's so different from the usual boring things people make. Although..." He took another bite. "I have a suggestion." He studied the cupcake. "The cake is light, fluffy, and complex, and the creamy, tangy frosting complements it so well. It might be even better with an edible garnish. Like a sugared mint leaf." He took another bite. "Or a sugared violet," he said with his mouth half full. "That would be lovely." I gaped in surprise. He was right. It would be lovely. I'd thought about topping them with fresh, mouth-puckering blackberries, but these suggestions were so much more elegant.

Tonight they had been presented with a heavily spiced and scented barbecue lamb; rabbits stewed in fermented grape-juice with red peppers and whole cloves of garlic; meat-balls stuffed with brown truffles which literally melted in the mouth; a harder variety of meat-balls fried in coriander oil and served with triangular pieces of chilli-paste fried in the same oil; a large container full of bones floating in a saffron-coloured sauce; a large dish of fried rice; miniature vol-au-vents and three different salads; asparagus, a mixture of thinly sliced onions, tomatoes, cucumbers, sprinkled with herbs and the juice of fresh lemons, chick-peas soaked in yoghurt and sprinkled with pepper.

As Herb sliced his small partridge stuffed with wild rice, the fresh vegetables artfully arranged on his plate by the cook, the conversation flowed. Lucy Fur, standing on her hind legs on the floor, raised a paw, placing it on Herb’s thigh. He cut a small piece of partridge for her, put it on a bread plate, and bent over. No one said a word, since everyone there would have done the same thing. The springer spaniel rejoined them upon hearing the plate scrape the floor. These were animal people. The differences among them were differences of income, age, gender, and the mysteries of personality. But when it came to animals, they were as one. Every single one of them, even Tazio, new to animal ownership, cherished a deep respect for all life.

Cilantro: eat half a cup a day of this herb as-is, sprinkled on salads, or in a smoothie. Parsley: eat a quarter cup a day of this herb as-is, sprinkled on salads, or in a smoothie. Zeolite: buy this mineralized clay in liquid form. Spirulina (preferably from Hawaii): if it’s in powder form (which is best for removal of metals from the gut), mix one teaspoon daily into water or a smoothie. Garlic: eat two fresh cloves a day. Sage: eat two tablespoons a day. L-glutamine: if it’s in powder form (which is preferable for removal of metals from the gut), mix one teaspoon daily into water or a smoothie. Plantain leaf: brew this herb to make tea and drink a cup a day. Red clover blossom: brew two tablespoons of these flower blossoms to make two cups of tea a day.

The whole suggestion is predicated on a damnable fucking lie—the BIG lie, actually—one which Richman himself happily helped create and which he works hard, on a daily basis, to keep alive. See … it makes for a better article when you associate the food with a personality. Richman, along with the best and worst of his peers, built up these names, helped make them celebrities by promoting the illusion that they cook—that if you walk into one of dozens of Jean-Georges’s restaurants, he’s somehow back there on the line, personally sweating over your halibut, measuring freshly chopped herbs between thumb and forefinger. Every time someone writes “Mr. Batali is fond of strong, assertive flavors” (however true that might be) or “Jean Georges has a way with herbs” and implies or suggests that it was Mr. Batali or Mr. Vongerichten who actually cooked the dish, it ignores the reality, if not the whole history, of command and control and the creative process in restaurant kitchens. While helpful to chefs, on the one hand, in that the Big Lie builds interest and helps create an identifiable brand, it also denies the truth of what is great about them: that there are plenty of great cooks in this world—but not that many great chefs. The word “chef” means “chief.” A chef is simply a cook who leads other cooks. That quality—leadership, the ability to successfully command, inspire, and delegate work to others—is the very essence of what chefs are about. As Richman knows. But it makes better reading (and easier writing) to first propagate a lie—then, later, react with entirely feigned outrage at the reality.

Dinners at Stony Cross Park were famously lavish, and this one was no exception. Eight courses of fish, game, poultry, and beef were served, accompanied by fresh flower arrangements that were brought to the table with each new remove. They began with turtle soup, broiled salmon with capers, perch and mullet in cream, and succulent Jon Dory fish dressed with a delicate shrimp sauce. The next course consisted of peppered venison, herb-garnished ham, gently fried sweetbreads floating in steaming gravy, and crisp-skinned roast fowl. And so on and so forth, until the guests were stuffed and lethargic, their faces flushed from the constant replenishing of their wineglasses by attentive footmen. The dinner was concluded with a succession of platters filled with almond cheesecakes, lemon puddings, and rice souffles.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

Then it's time for our first complete bites after we mix the gnocchi and sauce together with a sprinkling of parmesan over the top. Spearing one of the little potato pillows with my fork, I drag it through some extra sauce before popping it into my mouth. The flavors explode on my tongue, my taste buds experiencing something akin to euphoria as the fresh tomatoes and garlic and herbs and salt all meld around a light, fluffy center. I fight the urge to moan aloud, because oh. My. Pasta-loving stars. I thought I loved pasta before. But then I met this gnocchi, which Benny says isn't even technically pasta, and all I know is that it tastes like my every good Italian restaurant and home-cooked comfort food memory rolled into one and amplified. I feel like I'm about to melt to the floor, literally light-headed from this rapturous food experience. The dish is savory and hearty and warms me from the inside out.

BACKYARD GARDEN SALAD In wartime, patriotic families cultivated “Victory Gardens” to promote self-sufficiency and help the war effort. 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved 1/4 cup fruity olive oil pinch of salt fresh ground black pepper to taste 1 cup toasted walnuts 3/4 cup crumbled feta cheese 1 cup fresh edible flowers; choose from bachelor’s buttons, borage, calendulas, carnations, herb flowers (basil, chives, rosemary, thyme), nasturtiums, violas, including pansies and Johnny-jump-ups, stock Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with olive oil, salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve. (Source: Adapted from California Bountiful)

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

Is there any finer phrase in the English language than Midsummer Day? There are no words to touch it for conjuring. It is the beginning of blooming roses and ripening corn, of days that stretch on, reaching for midnight until the spangled blue velvet of night descends and beginning again before cockcrow, when the dew jewels the grass like diamonds scattered while the earth slumbers. I, of course, expected rain. Not just rain, but torrential, heaving, biblical rain—the sort to set arks afloat. Everything else had gone awry, why not that? But when I awoke on Midsummer Day, the sun greeted me cordially, coaxing the dew from the grass and the early roses as a light breeze wafted the scent of charred chimney over the gardens. I stood at the window and breathed in deeply all the scents of summer, fresh grass and carp ponds and blossoming herb knots until the whole of it mingled in my head and made me dizzy. A bee floated lazily in the window and out again as if beckoning me to follow.

While the others tended the flowers outside, the kitchen was her garden, where feasts and banquets bloomed. At twenty-six, she couldn't imagine ever loving anything as much as cooking. Nothing fancy though; no big white plates and tiny morsels. Candy cooked to feed the soul. Flavor and quantity were of equal importance. She had become Thornfield's resident cook when she dropped out of high school and convinced June she was safe with knives. It's in your blood, Twig said after a bite of her first cassava cake, fresh from the oven. These are your gifts, June said when Candy served her first platter of spring rolls with mango chutney, made from homegrown vegetables and herbs. It was true; when she was cooking or baking, it was almost as if a deeper, hidden knowledge took over her hands, her instincts, her tastebuds. She thrived in the kitchen, spurred by the idea that maybe her mother was a chef, or her father a baker. Cooking soothed the incision-like cut she felt inside whenever she thought that she might never know.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

The Herb Farm reminded Marguerite of the farms in France; it was like a farm in a child's picture book. There was a white wooden fence that penned in sheep and goats, a chicken coop where a dozen warm eggs cost a dollar, a red barn for the two bay horses, and a greenhouse. Half of the greenhouse did what greenhouses do, while the other half had been fashioned into very primitive retail space. The vegetables were sold from wooden crates, all of them grown organically, before such a process even had a name- corn, tomatoes, lettuces, seventeen kinds of herbs, squash, zucchini, carrots with the bushy tops left on, spring onions, radishes, cucumbers, peppers, strawberries for two short weeks in June, pumpkins after the fifteenth of September. There was chèvre made on the premises from the milk of the goats; there was fresh butter. And when Marguerite showed up for the first time in the summer of 1975 there was a ten-year-old boy who had been given the undignified job of cutting zinnias, snapdragons, and bachelor buttons and gathering them into attractive-looking bunches.

Here are some of the remedios, and what they were used for by the old curanderas. For calentura (fever), for de sauco (elderberry) flowers were placed in a jar of water, and soaked for twenty-four hours, then strained through a cloth, and the water given to the sick one. This was used either fresh or dry. Polvos de coyote is like a small tomato bush. In the spring it has a white flower, later a small green berry, which looks like a tiny tomato, about the size of a small marble. In the fall this berry dries up into a pod, and inside this is a grey powder. This powder was blown into the ears to cure sordera (deafness). The reason for its name, polvo de coyote, is that it grows on the mesa, where the coyotes roam. Yerba de la golondrina (swallow's herb) was used as an inguente (salve). This yerba was picked green and hung up to dry. When dry, it was ground into a powder and mixed with sheep tallow for a salve. It was used for wounds, cuts, and sores. Yerba de la golondrina, or swallow's herb, grows close to the ground and has small round leaves, and looks like a small fern. The reason for the name is that the swallows eat the leaves of this yerba. Yerba de la golondrina grows only in the southern part of the state.

What are you making?" "It doesn't matter. I'm only cooking so that I can smell something besides you." There was that edge in his voice again. He turned up the fire and poured oil into a skillet and water into a pot and then he lined up the jars of spice that Louise kept on the countertop: parsley, oregano, bay leaves, pepper, and thyme, and mini branches of herbs, including basil and dill as well as some lemons and fresh cloves of garlic. He added them to the oil. His plan worked- the kitchen filled up with new odors that did not quite overcome my own, but were certainly gaining ground. "The ancient Romans wore bay leaves on their heads for virility," he said. "You don't need any," I said. "Borage is used to induce abortion. We learned that in the first year of med school." "I don't need any." "Arabs believe that cardamom builds good feelings among friends." "We don't need any other people in our lives." "I'm showing off, you know." "I know. Keep going." "Let's see. Curry powder should always be browned in butter. Fenugreek is hairy and it'll make you dream of sex. Ginger makes men horny, but not women. Lavender should be spread on the bedsheets. Not yours, of course, we don't need to add any more scent to your bed, but it can also be used in making soup." "I'm impressed.

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco. The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful. This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door. For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

Honestly, sir,” I said, “I don’t see why you’re making such a fuss.” We had excused ourselves to speak privately for a moment, leaving poor Charlie politely rocking on his heels in the foyer. The office was warm and smelled of sage and witch hazel, and the desk was littered with bits of twine and herbs where Jackaby had been preparing fresh wards. Douglas had burrowed into a nest of old receipts on the bookshelf behind us and was sound asleep with his bill tucked back into his wing. I had given up trying to get him to stop napping on the paperwork. “You’re the one who told me that I shouldn’t have to choose between profession and romance,” I said. “I’m not the one making a fuss. I don’t care the least bit about your little foray into . . . romance.” Jackaby pushed the word out of his mouth as though it had been reluctantly clinging to the back of his throat. “If anything, I am concerned that you are choosing to make precisely the choice that I told you you should not make!” “What? Wait a moment. Are you . . . jealous?” “Don’t be asinine! I am not jealous! I am merely . . . protective. And perhaps troubled by your lack of fidelity to your position.” “That is literally the definition of jealous, sir. Oh, for goodness’ sake. I’m not choosing Charlie over you! I’m not going to suddenly stop being your assistant just because I spend time working on another case!” “You might!” he blurted out. He sank down into the chair at his desk. “You just might.” “Why are you acting like this?” He pinched the bridge of his nose. “Because things change. Because people change. Because . . . because Charlie Barker is going to propose,” he said. He let his hand drop and looked me in the eyes. “Marriage,” he added. “To you.” I blinked. “I miss a social cue or two from time to time, but even I’m not thick enough to believe all that was about analyzing bloodstains together. He has the ring. It’s in his breast pocket right now. He’s attached an absurd level of emotional investment to the thing—I’m surprised it hasn’t burned a hole right through the front of his jacket, the way its aura is glowing. He’s nervous about it. He’s going to propose. Soon, I would guess.” I blinked. The air in front of me wavered like a mirage, and in another moment Jenny had rematerialized. “And if he does,” she said softly, “it will be Abigail’s decision to face, not yours. There are worse fates than to receive a proposal from a handsome young suitor.” She added, turning to me with a grin, “Charlie is a good man.” “Yes, fine! But she has such prodigious potential!” Jackaby lamented. “Having feelings is one thing—I can grudgingly tolerate feelings—but actually getting married? The next thing you know they’ll be wanting to do something rash, like live together ! Miss Rook, you have started something here that I am loath to see you leave unfinished. You’ve started becoming someone here whom I truly want to meet when she is done. Choosing to leave everything you have here to go be a good man’s wife would be such a wretched waste of that promise.” He faltered, looking to Jenny, and then to the floorboards. “On the other hand, you should never have chosen to work for me in the first place. It remains one of your most ill-conceived and reckless decisions to date—and that is saying something, because you also chose to blow up a dragon once.” He sighed. “Jenny is right. You could make a real life with that young man, and you shouldn’t throw that away just to hang about with a fractious bastard and a belligerent duck.” He sagged until his forehead was resting on his desk.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

He took a breath. He could feel his anxiety fade; he could feel himself returning to who he was. 'But would you sing with me?' Every morning for the past two months, they had been singing with each other in preparation for Duets. In the film, his character and the character's wife led an annual Christmas pageant, and both he and the actress playing his wife would be performing their own vocals. The director had sent him a list of songs to work on, and Jude had been practicing with him: Jude took the melody, and he took the harmony. 'Sure,' Jude said. 'Our usual?' For the past week, they'd been working on 'Adeste Fideles,' which he would have to sing a cappella, and for the past week, he'd been pitching sharp at the exact same point, at 'Venite adoremus,' right in the first stanza. He'd wince every time he did it, hearing the error, and Jude would shake his head at him and keep going, and he'd follow him until the end. 'You're overthinking it,' Jude would say. 'When you go sharp, its because you're concentrating too hard on staying on key; just don't think about it, Willem, and you'll get it.' That morning, though, he felt certain he'd get it right. He gave Jude the bunch of herbs, which he was still holding, and Jude thanked him, pinching its little purple flowers between his fingers to release its perfume. 'I think it's a kind of perilla,' he said, and held his fingers up for Willem to smell. 'Nice,' he said, and they smiled at each other. And so Jude began, and he followed, and he made it through without going sharp. And at the end of the song, just after the last note, Jude immediately began singing the next song on the list, 'For Unto Us a Child Is Born,' and after that, 'Good King Wenceslas,' and again and again, Willem followed. His voice wasn't as full as Jude's, but he could tell in those moments that it was good enough, that it was maybe better than good enough: he could tell it sounded better with Jude's, and he closed his eyes and let himself appreciate it. They were still singing when the doorbell chimed with their breakfast, but as he was standing, Jude put his hand on his wrist, and they remained there, Jude sitting, he standing, until they had sung the last words of the song, and only after they had finished did he go to answer the door. Around him, the room was redolent of the unknown herb he'd found, green and fresh and yet somehow familiar, like something he hadn't known he had liked until it had appeared, suddenly and unexpectedly, in his life.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

What if all Americans: ate a large bowl of green salad daily had a large serving of steamed greens daily ate a cup of beans daily had at least an ounce of raw seeds and nuts daily ate at least three fresh fruits daily had some tomatoes, peppers, onions, mushrooms, herbs, and garlic daily

She opened her eyes. He sniffed. Ah! The rosemary! Holding her breath, she waited. He sniffed again. "Is it an herb, nyet?" She nodded, smiling shyly. "Rosemary." "The cook at Tullock puts it in turtle soup." Her smile faltered. She smelled like a turtle? Not a fragrant loaf of bread, but a turtle? "Surely you've smelled it in some other dishes, too? Bread, perhaps?" He shook his head. "In a delicious stew, then? Something savory and warm?" He released her cloak. "In my country, we throw rosemary onto graves." She just looked at him, appalled. "That seems odd to you, nyet? Rosemary keeps fresh the...How do you say-?" He tapped his forehead. "Thoughts about times no longer here." "Memories?" "Da! Rosemary keeps fresh the memories of the dead." Lovely. She smelled like a turtle and the grave.

Aren’t you going to ask me what kind of boat I own?” he asked. “Sure. What kind of boat do you own?” “A sailboat.” “That’s nice. The coals are ready. I’ll just dab some herb butter on the swordfish and we’ll be eating in no time.” Travis shook his head at Cat’s lack of interest in the possibilities of sailing with him. “Are you sure you like sailing?” he asked. “I love the ocean,” Cat said as she spread a sheen of butter over the swordfish. “I don’t know beans about rag sailing. So if you’re one of those avid sailors who expects me to care about sloops and catamarans and jibs and the six thousand boring shapes of canvas you can hang from masts, you’re going to be one disappointed puppy.” Travis smiled ruefully. “I learned a long time ago that my love of wind, sail, and water isn’t something most people give a damn about.” “Like me and photography. I could go on for hours about light and texture, shape and weight and shadow and—Get the door for me, would you?” He opened the door and followed Cat out to the back deck. Her hands were full of fresh swordfish. His eyes approved her unconscious grace as she bent over the grill. “But I’m more than willing to listen to you talk about wind and all,” she said without looking up. “I’ll even make soothing noises, as long as there isn’t a pop quiz at the end.” He laughed out loud. “Some other night, maybe. I won’t ask that much of a sacrifice on our first date.

Markets in Provence No region is such a market-must. Be it fresh fish by the port in seafaring Marseille, early summer's strings of pink garlic, Cavaillon melons and cherries all summer long or wintertime's earthy 'black diamond' truffles, Provence thrives on a bounty of local produce – piled high each morning at the market. Every town and village has one, but those in Aix-en-Provence and Antibes are particularly atmospheric. Take your own bag to stock up on dried herbs, green and black olives marinated a dozen different ways, courgette flowers and tangy olive oils.

I popped the tape into the VCR and watched a pretty, middle-aged Italian woman in a flowered housedress and frilly apron hold up various fish and shellfish as she spoke to the tape in rapid, enthusiastic Italian, espousing the virtues of the seafood. She was standing at a battered wooden table in what appeared to be her own kitchen. After she finished showing off the fish, she beheaded and eviscerated them, and then washed them in a chipped white enamel bowl full of water that sat on the table. She put the cleaned pieces on a brightly painted platter, chosen, I'm sure, with less deliberation than our Jonathan would have required. She poured olive oil into a large, slightly dented pot that sat on a small two-burner stove and then in a flash chopped a couple of onions and a good amount of garlic and put them in the oil. While the aromatics became, well, aromatic, she cut up a half dozen fresh tomatoes and a healthy amount of herbs and added them to the pot. She stirred everything around, and before long she had all the fish and shellfish in the pot.

Are you a fan of escargot?" he asked. "Not particularly." "Good." His smile eased onto his lips again. "I get concerned when people eat snails." I glanced down the menu. "What about chicken?" "I'm not as concerned." "Then I'm going to order the poulet a la fermiere." "What is that?" I glanced back down at the menu. "It's chicken with cream sauce. A farmwife's bounty, it says, with vegetables and fresh herbs.

Lin Lin and Tammy created ginger beef with crisp garden vegetables that showcased some distinctive, bright flavors. I adored this dish." Sophia smiled as Lin Lin and Tammy stepped forward. Her roommate looked completely shocked and continued to hide behind a fringe of bangs. "Go, Shaggy!" Chef Johnson, the hipster from Maine, cheered for his colleague. Everyone laughed, and even Lin Lin permitted herself a small grin. The two women discussed their inspiration and preparation techniques. Jenny shook their hands. "I agree with Jonathan. I loved that Asian dish. I also loved the meal that paired perfectly grilled tenderloin with buttery charred lobster. Oh my God! Now that is just the way surf-n-turf should be prepared. Heavenly! And the fresh herb salad with flowers made it such a pretty picture.

All morning Sirine winds the bread dough in and out of itself, spins cabbage leaves, fat and silky, around rice and currants. She puts new ingredients in a salad, a frill of nuts, fresh herbs, dried fruit. Um-Nadia samples her salad, which tastes of ocean and beach grass, and she seems startled. "It's so good," she murmurs. Sirine hums and stirs. She sifts through bags of wild rice. While Victor rushes around, assembling the usual plates of hummus and tabbouleh, she makes a mustard out of crushed grapes, a cake with lashings of cinnamon and pepper.

Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of java beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.

Then together we prepared a magnificent tonno alla Siracusa, fresh from the sea. I showed l'Inglese how to slice little incisions in the fragrant flesh of the fish and fill them with a mixture of crushed garlic, cloves, and coriander. I loved the way he wielded a knife with the flamboyant gestures of his beautiful hands. Everything this man did with his hands had me fascinated. Once the fish was well stuffed with the garlic mixture, we added it to the pan containing the onions we had already softened. Tomatoes, white wine vinegar, and oregano were added next, and while the dish cooked it fill the air with a sumptuous aroma of garlic, herbs, and wine. This heady cocktail stimulated the passions of the hungry and impatient cooks.

FAB FOUR FISH POCKETS If you tend to stay away from preparing seafood, start with this easy-to-make recipe. Makes 2 servings 4 to 6 ounces fish of choice (salmon, halibut, sole) 1 to 2 cups chopped vegetables of choice (zucchini, summer squash, asparagus, broccolini) 1 tablespoon aromatic of choice (garlic, onion, shallot, chives) 1 tablespoon minced fresh or dried herb of choice (parsley, thyme, sage, herbes de Provence, cilantro) 1 tablespoon fat of choice (olive oil, melted coconut oil, melted butter)

Today's offerings include grilled tuna in a soy wasabi marinade, and a pan-roasted squab with curried apricot chutney, neither typical bistro fare. It makes me think wistfully of compound butters and pestos of fresh herbs and toasted nuts, of mushrooms and lardons, eggs and roast chicken, none of which appear anywhere on the menu. I order myself an appetizer portion of mussels and a side of frites to start and a green salad. After an extended cross examination of the waiter, Enid orders a beet and goat cheese salad and the veal chop with Roquefort butter.

I follow her into the kitchen where she begins unloading the two brown paper bags onto the butcher-block island. I stand there watching as she pulls out a huge, freshly smoked mozzarella, which, by the way she handles it, I can tell is still warm. She sets it down on the cutting board along with the loaf of ciabatta. While I'm considering my next line of questioning, Renata explains, "Jake called to tell me he forgot to show you the postcard I sent out last week listing some new specialty vinegars I'm offering. He asked me to tell you he's interested in sampling some of the blood orange." I stand there looking puzzled, having been only momentarily distracted by the salad possibilities afforded by the aforementioned specialty vinegars. Perhaps a mild goat cheese, encrusted in herbs, baked and drizzled with a fruity olive oil and blood orange vinaigrette.

Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me." She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek. "Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite." "Mmm. Keep going. Don't stop." His lips were almost touching her forehead. His breath on her skin. "Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal." "More." His lips grazed her ear. Sophia's eyes were tightly shut, but she had to suppress a shudder. "Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow." "Lovely. Keep going." She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense. "Wine, lots of wine," she said huskily. She felt his chuckle against her cheek. "Well, this is my fantasy, right? It must have wine." "Of course it does. Keep going." "Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.

After finishing their main course and dessert, she and Cady prepared her extra dish. Sophia had decided to make the girls' favorite dinner- beef tenderloin with peppercorn sauce. Soon enough they were plating and rushing back and forth to the huge banquet table set up in the courtyard. Pouring wine and adjusting garnishes and offering smiles to the judges. The ambience of this meal was Sophia's idea of romance. The table was draped with ivory linen and topped with glass jars of flowers. Bouquets of Rosa rugosa and Queen Anne's lace were nestled among votives and bottles of wine. The local glassblower had provided an assortment of pottery dishes and hand-blown goblets. Strands of white lights dangled from the surrounding trees. She and Elliott and the girls plated together, having reached some sort of exhausted Zen state. Emilia scooped the risotto, Elliott placed the salmon on top, Sophia added the three tiny sides shaped with a round cookie cutter. Elliott drizzled his sauce onto the final product. He brushed his shoulder against Sophia each time, needing that physical connection. The plates looked exquisite, artistic. Perfect. She tried to ignore the overwhelming stress of the moment and focus on the food. Cady and Emilia added garnishes- fresh herbs and flowers. And Cady had a whole sheet of candied violets ready to sprinkle on their dessert. It made Elliott laugh and tease them all about being a family of garden sprites. When they finally got to the head of the table and faced a sea of critics, Sophia felt confident about their choices. They'd prepared a beautiful meal that successfully showcased Elliott's love for Scottish tradition, local Vermont products, and the Brown family's love of fresh vegetables and herbs. All the components meshed together into one cohesive meal.

I present... the courtyard!" The curtain slid away to reveal a wall of glass. Several production workers slid the transparent panels along the tracks until the entire room opened up onto a massive outdoor kitchen. The contestants filed outside, stunned by the extravagance. It doubled the size of their workspace. Stovetops and grills were set into brick counters. Refrigerators were tucked safely under a canvas canopy. And best of all- most thrilling of all- was a lush, vibrant perennial border that surrounded the entire kitchen, filled with edible plants, herbs, and flowers. Bright orange nasturtiums nodded in the afternoon sunshine, tender peas twined about a chicken wire fence. Bees hovered over patches of fuzzy thyme. Sophia laughed out loud. This was utterly delightful. "Your dream come true, Miss Garden Fairy?" The Scot's thick arms crossed his chest. He looked utterly disinterested. "There are fully-stocked pantries inside, as well. But the outdoor facility takes advantage of our beautiful Vermont landscape. Edibles in the garden." Mr. Smith pointed to glass-fronted coolers. "Local cheeses and other dairy products." He sauntered over to the canopied area and the cameras followed him. Baskets of fresh produce lined the tables. "We locally farmed proteins, fruits, and vegetables. Honey. Maple syrup. Anything and everything you can imagine." He took a perfectly ripe strawberry from one of the boxes and popped it into his mouth.

They camped at night among evergreens, and George showed her how to make use of her herbs for a lentil stew for breakfast. She already was thinking longingly of the food back in the Palace- though, she was ravenous enough to have eaten almost anything. But their fare was plain in the extreme and even though there was quite enough to keep her from feeling hungry, still, images of roast fowl, lamb, bowls of ripe fruit and yogurt, fresh bread and honeycomb, and sweet wine kept intruding between her and her plain flatbread and crumbled goat cheese and olives.

Mixed Herb Cheese Bread Makes 1 loaf Ingredients 16 slice bread (2 pounds) 1⅓ cups lukewarm water 2 tablespoons olive oil 1 teaspoon table salt 1 tablespoon sugar 2 cloves garlic, crushed 3 tablespoons mixed fresh herbs (basil, chives, oregano, rosemary etc.) ¼ cup Parmesan cheese, grated 4 cups white bread flour 2¼ teaspoons bread machine yeast 12 slice bread (1½ pounds) 1 cup lukewarm water 1½ tablespoons olive oil ¾ teaspoon table salt ¾ tablespoon sugar 2 cloves garlic, crushed 2 tablespoons mixed fresh herbs (basil, chives, oregano, rosemary etc.) 3 tablespoons Parmesan cheese, grated 3 cups white bread flour 1⅔ teaspoons bread machine yeast

I had made a sort of Japanese antipasto to accompany a bottle of French Bordeaux I had bought in the food hall of Daimaru department store. So while John sat on a blue cotton cushion hunched over the low unfinished wooden table sipping red wine from a small glass tumbler, I presented him with a succession of nibbles: chili-speckled rice crackers and peanuts; boiled edamame tossed with coarse salt; chewy strands of dried calamari; and chilled steamed asparagus that I had bought fresh that morning at Nishiki market. For a taste of home, I sautéed pudgy slices of herb-flavored wheat gluten, soft as gnocchi, in garlic butter with sliced shiitake mushrooms. Dinner ended with snappy red grapes and imported coconut sables that broke into buttery splinters in our cupped palms.

The hypotheses I set out with on this journey is that unnatural stimulants (or super stimulants) have wrecked the natural reward system that gives us pleasure in life. We have gotten used to cheap fixes and have become numb to real life. The best example of this that I can think of was the disappointment I felt when I first tried real Vietnamese food in Vietnam. I had been reliably informed by Anthony Bourdain that Vietnamese culinary skills would rock my world, and they did not. At least not at first, apparently when you are used to everything being loaded with sugar, salt and cheese, someone can spend all the time they want brewing fresh stock and dicing up wild herbs, it is just not going to blow your socks off. We have been numbed to natural, life-giving goodness by saturating ourselves in a ‘processed’ reality.

She quickly jumped back in with her favorite part of cooking, the smells that would infuse the restaurant from open to close. Nutty olive oil , zesty herbs, briny oysters, lusty chocolate, pungent cheese, crisp greens, fresh citrus, bracing vinegar.

The estate looked vast and prosperous- on the surface, at least. Bella Vista was stunningly lovely, the orchards well tended and clearly productive. If there was a place in the world that was closer to heaven, she wasn't aware of it. Bella Vista- Beautiful View. A panorama view of the orchards, herb and flower fields radiated outward from the patio. The scents of ripe apples, lavender and roses rode the breeze, mingling with the mind-melting aroma of Isabel's fresh-baked croissants.

Herbs for Cats Dill and catnip are excellent herbs to offer fresh to your cat.

I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness. Quinnipeague was growing organic and cooking local before farm-to-table was a movement, but, still, we think of the herbs first. I can't write about island cooking without talking about them, but I can't not talk about the people, either. That's where you come in, Charlotte. You've eaten Dorey Jewett's lobster stew and Mary Landry's clam fritters, and you always loved the fruit compote that Bonnie Stroud brought to the Fourth of July dinner each year. These people are all still around. Each has a story. I want to include some in the book, but I'm better at writing about food than people.

Frozen food exerts a strong force on the order of the trip. That is, no matter where the retailer locates frozen food, it will often be visited near the end of the shopping trip. So, the aisle nearest the entrance of the store will ordinarily be shopped first, followed by the second, third, and so on, across the store. But if frozen food is not placed at the end of the trip in terms of layout, shoppers will often skip it and return near the end of the trip—if they remember—or just skip it altogether. Compare this to fresh produce. We could theorize that shoppers might prefer to have produce at the end of the trip, to avoid having fragile, crushable fresh produce on the bottom of the cart. We do not, however, see large numbers of shoppers skipping fresh produce, which is often the first category offered to them, although this undoubtedly does occur to an extent.

fresh produce sets the tone for the store’s image, not only from the stand-point of being visually attractive, but also by conveying the message of naturalness and freshness about the entire store. (Having cut-price items prominently at the entrance can similarly convey a value message for the entire store.)

To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had a petite filet mignon planned, which she would rotate with different sauces, but she would keep lobster and lump crabmeat confined to supporting roles with fresh pasta, in ravioli and in sauces, rather than serving up whole Maine lobsters at "market price." Her Chicken Cacciatore de Provence was an upscale twist on a farmhouse classic that paired her love of exotic mushrooms, sun-dried tomatoes, and fresh herbs with imminently affordable cuts of chicken. She wanted to serve a Spiral Stuffed Pork Loin in a savory reduction with yam patties and fresh garden peas, in season, which lent itself to a marvelous visual presentation and tasted like Thanksgiving dinner all on one plate.

As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink of an eye, leaving them to marinate in extra-virgin olive oil with some brunoised carrot, parsley, and garlic. He heated butter and oil in a pan and let it come up to a foam while he quickly rinsed a dozen shrimp. He dropped the vegetables into the pan and let them cook down with a beaker of white wine while he delicately deveined the backs and bellies of the shrimp, leaving the heads undisturbed. He set a second pan on low heat, poured a light coating of olive oil and rubbed the pan with a large clove of garlic; he browned four large, bias-cut slices from a baguette and left them to gently brown in the oil. He added a whisper of salt to his sauce, a generous grind of black pepper, saffron, a pinch of cayenne, and a dash of brown sugar. He laid the shrimp into the sauce, turned them and let them finish, then quickly pulled them out to a side plate at the precisely pink moment of doneness. He mounted his improvised beurre blanc with a knob of butter, plated the fried bread, laid on the shrimp and fragrant sauce, which he left unsieved and rustic, and sprinkled chopped scallions and parsley over everything. Angelina poured two glasses from the remainder of the wine he'd used in the sauce, an acidic, wonderfully dry 'Gavi di Gavi' from Piedmont, and they touched glasses before diving in. The shrimp were fresh and perfectly cooked. They ate them shells and all, sucked the sweet meat of the heads with relish, then wiped every last drop of the sauce from their plates with the crostini, which were beautifully crisp on the outside and moist and lacy on the inside.

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.

Thanks to greenhouse transplants, we spent the afternoon harvesting a basket of tender yellow squash and zucchini---the first of the season. Roasted with hand-pressed olive oil, the fresh produce serves as an early supper, dished with homegrown herbs and a piping-hot bowl of fettuccine. For dessert, Mother's peach pie, baked from preserves and balanced with a heaping scoop of vanilla ice cream, all drizzled with a warm, dark loop of honey tapped straight from my father's hives.

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Things in the kitchen were, thankfully, going according to plan. Ginny's hands moved at a gratifying pace over the stove. She deftly controlled the four burners to simmer sauces with ease. A pair of solid wooden cutting boards were positioned at her elbow, piled with minced garlic, leafy herbs, and fresh root vegetables. A beautiful cut of Angus beef rested on the counter, coming to room temperature and marinating in rich juices. An elevated twist on a white chocolate cheesecake chilled on the packed refrigerator shelf. All in all, she had planned a fabulous meal. This was how Ginny had always envisioned Mesquite running, smooth and well staffed, with happy guests at the table and herself at the helm. If she thought about it hard enough, which she rarely had time to do, Ginny would say this evening was damn near perfection. Feeling sentimental, she allowed herself a pour from the bottle of chilled Oregon pinot noir in the refrigerator. She wiped her fingers clean with a nearby tea towel and watched as the golden evening light filtered through the windows, illuminating the translucent burgundy liquid in her glass. This is how it should be, she thought to herself. Happy customers in the other room, her daughter and her sister all under one roof, and a warm place to call home. She'd be content if she knew it could last.